Recipe: My Favourite Paleo Granola
Before I start, let me tell you that I live with someone who has been chronically addicted to cereal. I mean not just in the morning, but as a snack before bed too. So, when I say it’s our favourite granola, that includes my now paleo granola converted boyfriend. My attempt to wean him off grain and sugar loaded cereals works as long as I have an alternative standing by. That means I had to come up with a recipe that was tasty but also quick and easy so I can make a big batch every week.
Cook’s notes: You can use a variety of nuts and seeds in this recipe and a different type of dried fruit. Quick note on the nuts and seeds, some contain fairly high amounts of Omega-6 fatty acids. Macadamia nuts have the lowest amount but can be quite expensive. My rule is have plenty of Omega-3 rich foods to balance out the healthy ratio and eat granola every second or third day instead of making it a daily breakfast meal.
I also try to ‘activate’ my nuts and seeds by soaking them in water for 7-10 hours, swapping water a couple of times, then drying them on a tray for a few hours and then in the oven, on a very low temperature (65-70C), for 3-6 hours or until dry and crisp. It’s a weekend project but is totally worth it as you will remove a lot of the phytic acid found in most nuts and seeds and activate the enzymes which assist with the digestion of nuts. A little more on soaking nuts by Sally Fallon here (I don’t use salt for soaking the nuts that I want to use in a granola but you should if you just plan to eat the nuts as a snack).
Having said all that, most of you probably don’t have the time to do all of that so just enjoy your granola with standard nuts and limit to eating it a couple of times per week. And if budget is not a word in your vocabulary, you can always buy pre-activated nuts online. Check out 2DIE4 Live Foods from Byron Bay.
Serve with coconut/almond milk, coconut cream or natural full-fat yogurt if you consume some dairy and fresh berries or fruit on top. I often take a handful in a ziplock bag as a snack on the go. You can also break the granola into larger pieces and use it as mini muesli bars for kids.
Here is another, slightly different recipe I posted a while ago, paleo granola with oven-baked strawberries.
- 2 cups mixed almonds, hazelnuts, macadamia and brazil nuts
- 1 cup dried plums or dried cherries, cranberries or apricots
- 1/2 cup pepitas (pumpkin seeds, activated if possible)
- 1/2 cup hazelnut or almond meal
- 1 cup desiccated coconut, unsweetened
- 1/2 cup coconut flakes (if you have them)
- 1-2 tbsps chia seeds
- 1/2 cup melted coconut oil
- 5-6 tbsp honey, rice malt syrup, maple syrup or a little less coconut syrup (it’s usually more concentrated)
- 1 tsp vanilla extract
- Optional but very nice: zest of 1 orange
- You will need a food processor or some other way to break the nuts into smaller crumbs
- Preheat oven to 165C (330F).
- Add whole nuts and dried fruit to a food processor. Process the mixture into medium size crumbs, some of it will turn into finer flour/meal like consistency but that’s what we want – a variety of shapes and sizes.
- Mix processed nuts and all other ingredients in a large mixing bowl. Use a wooden spoon or a spatula to break down the clumps, which will form when coconut oil and honey come into contact with dry ingredients. It’s ok if some of them remain unbroken.
- Line a deepish roasting tray with baking paper, making sure the sides are covered. Spoon the mix into a tray and flatten with a spatula.
- Bake for 18-20 minutes in total or until golden brown on top. Make sure to mix through at a 10 minute point to expose more of the granola to the heat.
- Remove and let it cool completely. You can even refrigerate it for 10 minutes, this solidifies coconut oil and honey in it.
- Break into crumbs and pieces using your hands or a spoon. Transfer to an air-tight container. I transfer mine still in the baking paper and keep it, unrefridgerated, in a large plastic container for up to a week.
Preparation time: 10 minutes
Cooking time: 20 minutes
Number of servings: 10-12
Check out my Eat Drink Paleo Cookbook - a fantastic edition to any kitchen, filled with exclusive recipes, cooking tips and easy guide to paleo. Also just out, the new Rejuvenate program, which I co-authored with a medical nutritionist Claire Yates – it will teach you how to achieve radiance, wellness and longevity through food and holistic living.
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